If coconut macaroons make you swoon, let this cookie recipe replace that old one that calls for sugar and sweetened shredded coconut. The combination of coconut sugar, coconut flour, shredded coconut and coconut oil make this cookie lovable, while the subtle sweetness of the maple syrup makes it absolutely divine. Crispy on the outside and chewy on the inside, you will be grateful they come together in less than 30 minutes--but they do require at least 15 minutes post-baking time so they can cool completely. Patience is a virtue.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, combine the coconut sugar, coconut oil, shredded coconut, coconut flour and maple syrup. Using a wooden spoon or spatula, mix the ingredients so they come together to form a large ball.
Wet your hands with warm water and press the cookie dough to make it compact. Using your fingers or a tablespoon, scoop some dough and form a compact, golf ball sized cookie.
Place the cookie ball on the baking sheet and, using your index finger, make a nice well in the top of the cookie. Repeat until all of the dough becomes cookies. I was able to make 14 cookies.
Dollop 1/4 teaspoon or a dollop of fruit jam in the indentation and bake for 12-18 minutes, or until golden.
Let cool thoroughly before eating. These cookies are best when consumed the day they are made. If any remain, store in an airtight container and eat within a day.